Preheat oven to 400°F. Line a 12-cup muffin tin or two muffin-top pans with paper liners, or spray with baking spray. Set aside.

Place the chopped peaches in a small bowl with the lemon juice and 1
Tbsp of the sugar. Toss well, and set aside to macerate while you
prepare the batter.

In a large bowl, stir together the flour, baking powder, cinnamon and salt.

In another large bowl, beat the egg with a whisk until it turns light
yellow and begins to thicken a bit. Whisk in the milk, melted butter,
and vanilla paste, until the ingredients are well combined.

Pour the wet ingredients into the flour mixture, and with a rubber
spatula fold just until the dry ingredients are moist (don't overmix, or
you'll end up with tough muffins, and nobody likes tough muffins!).

Divide the batter among the 12 muffin cups; I use an ice cream scoop
with a release (called a disher) to make it easy. Bake 16-17 minutes for
muffin tops, 22 minutes for regular muffins. Cool in the muffin pan for
5 minutes, then transfer muffins to a wire rack.

Serve warm, with yogurt, for breakfast, or cool the muffins completely and serve with sweet butter and jam at tea time.